Tuesday, January 18, 2011

Quay, Sydney

Happy New Year! It has been awhile from my last blog. Now I am back, so my first post of the year is something which I have waited for a long time... Quay!! It is in the S. Pellegrio World's 50 Best Restaurant's list.

I have organised the booking before my friend went for her overseas trip. Now she is back in Sydney and we are enjoying this culinary experience.
Amuse Bouche is a refreshing start of our wonderful food journey which Peter Gilmore will take us.
 Sea Pearls: sashimi tuna, sea scallop, crab, smoked eel, octopus
Sea Pearls, as the name suggested, variety of fish has been shaped into pearl. What's amaze me they also use edible silver on top of one.
Smoked Eel & Egg White Pearl, Sashimi Hiramasa King Fish, Pickled Kohlrabi, Octopus, Nasturtiums, White Dashi Jelly

The other entree is smoked eel & egg white pearl. The photo I have taken when they found out that they have missed out the smoked eel. Since we took our time to take photos, they changed for us before we start. :)
Mud Crab Congee: hand shelled mud crab, Chinese inspired split rice porridge

It is our first time to have congee in a Western Restaurant. Although it is not what we expected, a thick and smooth congee, but a soup full of mud crab favour with rice. 
Gentle Braise of Pearl Oyster: shaved southern squid, lettuce hearts, golden tapioca, lobster velvet, pea flowers
When I looked at the menu Pearl Oyster, that an interesting must try dish for me. The pearl oyster has a strong distinctive favour. I would want more of it!
Slow Braised Pork Cheek, Ginger Milk Curd, Fresh Palm Heart, Green Lipped Abalone, Tasmanian Wakame & Chestnut Mushroom Consomme

The seafood broth brings out the favour of the pork.
Roasted Bass Groper: kabu turnips, hairy melon, hasuimo, radish pods, garlic scapes, vongole juices, oyster cream
Berkshire Pork Jowl, maltose crackling, prunes, cauliflower cream, perfumed with prune kernel oil

The roasted brass groper became ordinary when comparing with the pig jowls. The waiter asked us to smell before you enjoy this pig jowls! The crackling is so crispy. This dish for sure have what we Chinese say, Have Colour, Smell, Taste! :)

Finally it's dessert time, how can we miss this out? We are here for one reason... Snow Egg!! Of course, we have also other desserts to compare.
White Nectarine Snow Egg
We cracked open the egg... and the runny inside is flowing through to the white nectarine ice.
Eight Texture Chocolate Cake featuring Amedei Chocolate
I love my chocolate. I resist to finish the meal with a chocolate cake. Although the name is quite ordinary, but they run over hot chocolate over the cake before serve. Wow... it's all I want to say!
Preserved Wild Cherries, coconut cream, chuao chocolate crumble, cherry juice and chocolate sorbet (sorry about the photo)
When I looked at this dish, where is the preserved cherries and coconut cream? It is all spread at the bottom of the dish and it has transformed into crumb.

What a culinary experience, both visually and my taste bud. The creativity level is out of imagination. No wonder it has been listed at one on the world best restaurant.

Overseas Passenger Terminal
The Rocks, Sydney
(02) 9251 5600